Every party this weekend will likely have a guacamole dip set out and people will no doubt scarf it up. However, some of your guests may be trying very hard to stay on the diet that they started at the beginning of this month, and chances are they would love you for offering a healthier alternative. This healthy Creamy Avocado Yogurt Dip is simple to make and is great for parties or snack time.

INGREDIENTS:

1/2 cup plain fat-free Greek yogurt

2 ripe avocados, peeled and seeded

1 clove garlic, minced

3 tablespoons chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño pepper

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

Salt and ground black pepper, to taste

Pita chips, tortilla chips, cut up veggies-for serving

DIRECTIONS:

Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Talk about a healthy snack attack! This hummus pairs sweet potatoes, a great source of fiber and vitamin A, and chickpeas, which are high in protein and fiber. Serve it with whole-wheat pita chips...and cross your fingers that there will be leftovers for sandwiches and wraps.

INGREDIENTS:

2 large sweet potatoes (or 2 cups mashed sweet potato)

3 garlic cloves

1 15 oz can chickpeas, rinsed and drained

1/4 cup tahini

1 lemon, juiced

2 tablespoons olive oil

2 tablespoons brown sugar

1 tablespoon cumin

1 teaspoon cinnamon

1/4 to 1/2 teaspoon cayenne pepper, to taste

1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside. In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined. Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve.

1 avocadoes, pitted, flesh scooped from skin and cut into small cubes.

DIRECTIONS:

Cut the shrimp into bite-size pieces and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 normal tsp salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chilies, chives and avocado. Taste and season with more salt if you think necessary.